Take your taste buds on a trip to Thailand with savory vegetables coated in a pronto peanut sauce.
Vegetables in Peanut Sauce with Noodles
- Prep Time 35 min
- Total 35 min
- Servings 6
- Ingredients 15
Ingredients
- 1 1/4 cups water
- 1 cup creamy peanut butter
- 1/4 cup sugar
- 1/2 cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon grated gingerroot
- 8 medium green onions, sliced ( 1/2 cup)
- 2 cups cauliflowerets
- 2 cups broccoli flowerets
- 2 medium carrots, cut into matchstick-size pieces (1 cup)
- 2 medium stalks celery, sliced (1 cup)
- 1 bag (8 ounces) fresh bean sprouts
- 1 can (8 ounces) sliced water chestnuts, drained
- 5 cups chow mein noodles
- Dry-roasted peanuts, if desired
Instructions
-
Step1Mix water, peanut butter, sugar, soy sauce, cornstarch, gingerroot and onions in medium bowl; set aside.
-
Step2Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook cauliflowerets, broccoli, carrots and celery in Dutch oven 5 minutes, stirring frequently. Stir in bean sprouts and water chestnuts. Cook 3 minutes, stirring frequently. Reduce heat to medium; stir in peanut butter mixture. Cover and cook about 5 minutes, stirring occasionally, until sauce is thickened.
-
Step3Serve vegetable mixture over noodles. Sprinkle with peanuts.
Nutrition
610
Calories
36g
Total Fat
22g
Protein
59g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 610
- Calories from Fat
- 325
- Total Fat
- 36g
- Saturated Fat
- 6g
- Cholesterol
- 0mg
- Sodium
- 1630mg
- Total Carbohydrate
- 59g
- Dietary Fiber
- 8g
- Protein
- 22g
% Daily Value*:
- Iron
- 26%
- 26%
Exchanges:
3 Starch; 2 Vegetable; 1 High-Fat Meat; 5 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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